Pineapple Upside Down Cake
I like pineapples by itself. I specially love the canned ones although I also eat the fresh ones, except the latter makes my tongue itch everytime I indulge and not even drinking water as my grandmother used to say, helps. So I normally stick to the canned ones, which, for some reason, don’t make my tongue react the same way.
On the other other hand though, I do NOT like pineapples in most of my food (the same way I don’t like raisins). I like pineapple jam, specially the homemade one, and I can drink pineapple juice, but I am the type of person who would pick out pineapples from my pizza slice, and I will never ever order those burgers that have pineapple slices on them.
For this reason, I have never tried baking Pineapple Upside Down Cake. But today, my daughter had asked if we could, because I bought a can of sliced ones primarily for eating plain, or chilling and making them part of her lunch box content.
As her school starts 2 days from now, I thought hmmm, might be a good bonding moment so I said yes. It is an easy recipe and I admit, I liked it both warm and cold. Of course, I take out my pineapple before eating the cake 😉
Here is the recipe:
450 grams pineapple slices in syrup
200 grams butter, softened
200 grams caster sugar
1 teaspoon vanilla essence (this is optional — I personally ignore this ingredient as I don’t like the taste of vanilla in cakes)
3 large or extra large eggs
200 grams self raising flour
Preheat your oven to 170 degrees C.
Grease and line with wax paper an 8 inch round cake tin and set aside.
Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Fold in the flour, and a tablespoon of the pineapple syrup.
Carefully pile the batter on top of the pineapples and smoothen them with a rubber spatula.
Bake for about 50 minutes. Cool down, and invert onto a plate. Nice either warm from the oven, or cooled down from the fridge.